Chowing Down on Ch-ch-ch-chia

Yes, we are talking about that same little seed you smear on the top of your moistened clay figure to grow a fun-loving fuzzy head. This wonder seed is not just for the likes of poofy sheep heads and little clay kitties anymore.

If you haven’t heard about it already, please allow me to introduce you to this new, as not seen on T.V. super food. The tiny chia seed has some amazing nutritional benefits and medicinal properties.

Chia was once a staple food for diet and trade by indigenous populations throughout the southwest and Mexico. According to some studies, ancient Aztecs used chia as a high-energy endurance food. It was said that Aztec warriors only needed the equivalent of a teaspoon to sustain them for a 24-hour period during their conquests.

Historians say that Native Americans used to run from the Colorado River to the California coast to trade turquoise for seashells, carrying only chia seeds for nourishment.

I don’t know about you, but I’m thinking I could drop a few pounds if I had the energy to run from Colorado to the Pacific Ocean. Move over, Forest Gump. I’m ready to run with the bulls and battle the bulge!

One of the many interesting qualities of chia is its ability to absorb more than 12 times its weight in water. Since fluids help support our body’s cells, chia helps regulate our body’s absorption of nutrients.

Another unique property of chia is that it slows the conversion of carbohydrates into sugar. In addition to obvious benefits for diabetics, slowing this conversion process also reduces those sugar highs and lows. It helps our bodies burn carbs more efficiently.

Try this little experiment. Take a spoonful of chia, and leave it in a glass of water for approximately 30 minutes. You will see that almost a solid gelatin has formed. This is the soluble fiber in the chia. Research shows that the same principle phenomenon occurs in our stomachs when we consume chia. The gel in our stomach basically creates a barrier between the carbs and the digestive enzymes that are breaking them down. Shazam! This slows the conversion of carbs into sugar!

Now Mary Poppins, this doesn’t mean you can take a teaspoon of chia to help your carbs go down. What it does mean is that by adding chia to your diet, it may help stabilize your body’s metabolic processes. As a result, you can burn those fat reserves your body is trying to hold on to at a greater rate.

Chia also has positive effects on our digestive systems. Sometimes, when consuming raw vegetables, fruits and salad greens, we can experience gastrointestinal distress. (Okay, this is just a polite way of saying breaking wind.) Face it – it happens to the best of us. Multiple studies show that after eating chia, consumers of these wind-producing culprits experience little or no discomfort. This is great news for my family!

As if that weren’t enough, chia has a high oil content of essential omega-3 fatty acids, and it is a natural muscle and tissue builder. Chia is also a great source of protein. Oh, and did I mention it’s a good source of calcium too?  

There are countless ways you can incorporate chia seeds into your diet. Chia actually displaces the calories and fat without diluting any of your food’s flavors.

I found chia at both Life Grocery and Whole Foods in addition to multiple sources on the internet. You can also purchase it at the drugstore, but unless you want the whole pet that comes with it, I don’t recommend this.

Before using chia in recipes, you need to mix it with water. According to my research, the optimum ratio for most recipes is nine parts water to one part chia seed. Whisk the seeds into the water slowly to avoid clumping, and let it stand for about 10 minutes. Whisk it again before use. Once a gel, you can mix it into smoothies, yogurt, sauces, hot and cold cereal. Try substituting oils in your foods with chia gel. The gel will keep up to two weeks when refrigerated.

Have fun, experiment and share your recipes. As always, I hope to see less of you soon.